Department Head Fresh Food
MAF Carrefour
Total years of experience :22 years, 10 Months
*Achieve sales and co-ordinate the activities of section managers towards achieving commercial goals.
*Coordinate the actions towards achieving sales targets with highest level of service possible.
*Ensure the application of the product assortment structure defined in the department.
*Ensure quality of product presentation in the department.
*Ensure the control of the quality of the stock.
*Set objectives and make sure that all sections reach their commercial targets while maintaining company standards in terms or procedures, planogram and method of work.
*Identify employees with high potential and growth in the department.
*Respect & ensure the respect of security & hygiene procedures.
*Practice and guarantee the respect of MAF - Carrefour values
*Setting budgets for the sections in the Fresh Food Department
*Establish benchmarks in implementing the best Hygiene standards and thereby ensuring good quality of the displayed items, especially in case of food.
*Ensure accurate stock levels by performing precise cycle counts and monitoring ordering of product and supplies with a computer and/or handheld device. Review the results on the store’s computer and/or handheld device and make the necessary changes. Prepare action plans to address off standard items.
*Respond in a timely manner to any product recall and follow established processes.
Accurately record spoilage on a daily basis with a handheld device. Maintain daily spoilage logs.
Comply with HACCP regulations by testing and recording temperatures.
*Analyze food service and beverage results and trends and prepare action plans to leverage the store’s fresh food strengths and address areas of opportunity.
*Maintain the integrity of all food service products.
*Manage the training of associates in the food service and beverage area.
*Support the coaching and performance management of associates in the food service and beverage area.
*Coordinate daily food service assignments and activities of associates in the food service and beverage area.
*Ensure execution of established safety, security, quality and store operations policies, procedures and practices listed in training materials and other publications.
*Value store associates through celebration and recognition.
*Ensure the 24/7 execution of all food service menus, programs and processes including proper ordering and product handling. May be required to create food service displays that generate enthusiasm around promotions.
*Ensure a pleasant shopping experience for customers, respond to customer complaints or inquiries, and solicit customer feedback and input.
*Communicate with store manager regarding food service issues and concerns.
* Ensure accuracy and security of all cash received through front end, by upholding money-handling procedures, checking cashier
*Deposit paperwork and giving feedback to cashiers on over/shorts.
*Schedule coverage of cashier shifts.
*Learn to troubleshoot POS system and work with POS coordinator to ensure prompt correction of pricing and scanning problems.
*Develop and maintain cashier training system. Maintain and update cashier training manual.
*Ensure cashiers are aware of price changes, specials, and all changes in store policies and procedures affecting cashiering.
*Coordinate tasks and projects for cashiers when there are no customers to check out.
*Ensure on-the-job training.
* Conduct performance evaluations.
* Take disciplinary action as needed following established policies.
* Schedule hours for department staff within budget.
* Organize meetings of department staff as needed.
* Provide training, supervision, and support of any relevant Hands-On-Owners
* Review financial reports of department performance and take corrective action as needed.
* Attend Management Team meetings and storewide meetings.
* Answer and route phone calls, take and route messages as needed.
* Perform other tasks conveyed by the General Manager and Board.
* Participate in hiring, evaluations, and training when requested by the General Manager.
* Work on the floor as needed.
-The training includes working in all the sections of the supermarket from staff to manager on each department. In which I have to learn all the policies and procedures done by the manager of this section.
My duties were handling the marketing materials for the restaurant, planning for events in the restaurant, special occasions, ordering goods from the suppliers, and overlooking the operation as a whole.
i was in charge of taking the room reservation online and through the phone. to check the vacancy and ulter any changes regarding the availability online through the different websites we were subscribed to.
Handling the guests' check-in, check-out procedures, guest complaints, billing procedures, generally serving the guests' needs from check-in till check-out.
handling Guest complaints, Guest requests, and to take proper action in case of emergency with guests, knowing that I am their contact person through the telephone.
During my training, I passed by the Telephone Operator, Concierge, Guest Relations, and the Reception.
*handling customer requests
*handling the sales and operation of the shop
*handling the supply of products
*handling special requests regarding photo shoots and weddings or events.
*Check patrons' identification in order to ensure that they meet minimum age requirements for consumption of alcoholic beverages.
*Check with customers to ensure that they are enjoying their meals and take action to correct any problems.
*Escort customers to their tables.
*Explain how various menu items are prepared, describing ingredients and cooking methods.
*Inform customers of daily specials.
*Prepare checks that itemize and total meal costs and sales taxes.
*Present menus to patrons and answer questions about menu items, making recommendations upon request.
*Remove dishes and glasses from tables or counters, and take them to kitchen for cleaning.
*Serve food and/or beverages to patrons; prepare and serve specialty dishes at tables as required.
*Stock service areas with supplies such as coffee, food, tableware, and linens.
enrolled in a training throughout the restaurants and the F&B section